Spicy-Sweet Kumquats

Ingredients

6 tablespoons granulated sugar

1 1/2 tablespoons chili powder

4 teaspoons powdered egg whites (see Cooks' notes)

1/4 cup warm water

60 kumquats (preferably thin-skinned)

Preparation

Stir together sugar and chili powder. Whisk egg whites with water until dissolved. Working with 1 kumquat at a time, dip 1 side in whites, letting excess drip off, then dip in sugar mixture. Transfer to a rack to dry, coated side up.

Cooks' notes:
 1/4 cup pasteurized liquid egg whites may be substituted for the mixture of powdered ones and water.
 Coat kumquats 3 days ahead and keep, between layers of wax paper, in an airtight container at room temperature.